Description

This Patty Melt with Secret Sauce is a diner-style classic featuring juicy beef patties, caramelized onions, melted Swiss and cheddar cheese, and a tangy homemade sauce—all grilled between crispy, buttery rye bread for the ultimate comfort meal.

Ingredients

For the Secret Sauce:

1/4 cup mayonnaise

2 tablespoons ketchup

1 tablespoon Dijon mustard

1 teaspoon pickle juice

1/4 teaspoon paprika

1/4 teaspoon garlic powder

For the Patty Melts:

2 tablespoons olive oil

2 large onions, thinly sliced

12 ounces ground beef (85/15 lean)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon soy sauce substitute

8 slices rye bread

3 tablespoons unsalted butter, softened

4 Swiss cheese slices

4 cheddar cheese slices

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Instructions

Make the Secret Sauce: In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, pickle juice, paprika, and garlic powder until smooth. Set aside.
Caramelize the Onions: Heat olive oil in a large skillet over medium-low heat. Add sliced onions and cook for 30–40 minutes, stirring occasionally, until golden and caramelized. Add a splash of water if needed to prevent sticking.
Cook the Beef Patties: In a bowl, mix ground beef with salt, pepper, and soy sauce substitute. Shape into four thin, oval patties. In the same skillet, cook patties for 2–3 minutes per side until browned and cooked through. Remove from pan.
Assemble the Sandwiches: Spread softened butter on one side of each bread slice. On the unbuttered side, layer Swiss cheese, a cooked patty, caramelized onions, a drizzle of secret sauce, and cheddar cheese. Top with another slice of bread, buttered side up.
Cook the Patty Melts: In the same skillet or on a griddle over medium heat, cook sandwiches for 1–2 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
Slice diagonally and serve hot with extra sauce or fries on the side.

Notes

Use sourdough or Texas toast instead of rye for a milder flavor.

Add sautéed mushrooms for extra richness.

Make the secret sauce up to 3 days ahead and refrigerate.

For a spicy twist, mix hot sauce or smoked paprika into the sauce.

Reheat leftovers in a skillet or air fryer to keep the bread crispy.

Nutrition

Serving Size: 1 sandwich
Calories: 590
Sugar: 7g
Sodium: 930mg
Fat: 36g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 34g
Fiber: 3g
Protein: 32g
Cholesterol: 120mg